The Origin
From the highlands of Kenya's Kericho County, this lot represents a new wave of experimental processing. Crafted by Lot 20, it showcases a bold, fermentation-led approach to flavour development.
Coffee cherries are co-fermented with koji (a fermentation culture used to develop sweetness) and fresh, local oranges under controlled anaerobic conditions.
The result is a striking profile of caramel sweetness, dark chocolate depth, and bright orange notes — best experienced as filter.
/ The Details
Notes: Chocolate Orange, Vanilla Fudge, Honeycomb
Process: Co-Fermentation
Varietals: Batian, Ruiru 11
Elevation: 1,800m above sea level
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